Main ingredients: 4 eggs, 100g granulated sugar, 70g low-gluten milk, 45ml oil, 1g baking powder, 350ml light cream, 10 strawberries.
（主要材料：鸡蛋4个，白砂糖100g，低筋面粉70g，牛奶45ml，泡打粉1g，淡奶油350ml，草莓十个。）
1，Separate the egg yolks from the egg whites and place them in two separate basins.
（把蛋黄和蛋白分离，分别装在两个无水无油的盆中。）
2，Divide the oil and milk into egg yolks.
（把油和牛奶分次加入蛋黄液里。）
3，Mix the low-gluten flour, baking powder and salt together. Sift and pour into the yolk mixture.
（把低筋面粉，泡打粉和盐混合一下，再过筛后倒进蛋黄液里。）
4，squeeze a little lemon juice in the egg whites three times to add 80 grams of granulated sugar, beat until stiff foam.
（在蛋白里面挤一点柠檬汁，用电动打蛋器打出大泡后，分三次加入80克砂糖，打至硬性发泡。）
5，Preheat oven to 175℃. Mix 1/2 egg white with egg yolk.
（打开烤箱预热175℃，把1/2蛋白与蛋黄混合。）
6，Add the beaten egg yolks into the remaining 1/2 egg white paste. Place in the lower middle of the oven and bake for about 40 minutes.
（把搅匀的蛋黄加入剩下的1/2蛋白糊里，同样的方式拌匀，倒入蛋糕模。 放进烤箱中下层，烤40分钟左右。）
7，After baking, take it out as soon as possible, cool it upside down and wait for demoulding.
（烤好之后，尽快拿出，倒扣冷却，等待脱模。）
8，Whip cream and garnish with cherries and strawberries.
（打发淡奶油，用樱桃和草莓点缀即可完成。）
思恩
2024-12-11 广告
Serves 8
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Chocolate Glaze
Sweetened whipped cream, for serving (optional)
Chocolate shavings, for serving (optional)
1. Preheat oven to 350°. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
